1: Wash and soak the rice for 30 minutes.
2: In a mixing bowl add the chicken and all the spices and marinate for 30 minutes.
3: In a deep pan, pour ghee and once hot enough, add the marinated chicken and cook on one side until golden brown, then take it out.
4: In the same pan, add onions and curry leaves and sauté until it turns light golden, then add the soaked and drained rice and toast until it slightly develops color.
5: Pour water and bring it to a boil, place the chicken back, reduce the flame to simmer, cover, and cook for 12 minutes.
6: Let it rest for 10 minutes, fluff it up, and finish it with chopped coriander and mint leaves.
